How to make Spicy Salted Duck Egg

Homemade Five Spice Salted Egg Recipe

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自製五香鹹蛋

A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. Salted duck eggs are best served as a side dish with Congee or rice.  It is also the fillings of moon cakes(月餅), glutinous rice dumplings (粽子) and many Chinese Dimsum.  It is very easy to make at home in brine, both duck egg or chicken egg can do.

Homemade Five Spice Salted Egg Recipe

Ingredients

  • 15    Duck Egg ( or Chicken Egg )
  • 60 ml       Rice Wine ( 30 – 40 % Alcohol )
  • 700 g       Water
  • 175 g       Coarse Sea Salt  ( The proportion of salt to water is about 1 : 4 )

Spice ( Optional )

  • 2 Tsp      Szechwan Peppercorns
  • 4 – 5        Star Anise
  • 1             Cinnamon Sticks
  • 5 pcs      Bay Leaf
  • 1 Tsp     Fennel Seeds

Preperation

1. Check every egg to make sure there are no cracks on it. Rinse the eggs and drain well.

2. Pour rice wine into a bowl, rinse the egg with rice wine thoroughly and carefully. Try not to knock and crack eggshell. Use a clean glass container, carefully arrange the eggs in the container. Before placing the eggs in the container, do make sure all the eggs are not broken or have any cracks.

3. Pour 700 g water into the saucepan, add salt, szechwan peppercorns, star anise, bay leaf and fennel seeds. Bring it to a boil. Once the salt completely dissolves, turn of the heat. Let cool completely. Pour salt water into the bottle, salt water should cover all the eggs. Because of high concentration of salt water, some eggs above will flow to the surface . Use large wide mouth bottle, put a small plate on top of the eggs to avoid bacterial infection.The basic idea is to get all eggs submerse completely in the brine.  Label the start and finish dates on the container to remind yourself.

4. Tightly cover the container and place at room temperature. The brining process normally takes 30 to 40 days. After 30 days, take one egg out. Run the eggs under cold water then drain. Cook with rice in the rice cooker and see if its taste is salty enough. If you think the eggs are not yet ready, leave them in the brine for 4 to 6 more days.

5. The longer the eggs brine in salt water, the more salty taste.  If you’re satisfied, drain all eggs out and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a month in fridge.

Reminder

  • Duck eggs are better than chicken eggs because duck eggs are more oily
  • In the brining process, impurities of the salt water accumulated on the egg shells. Don’t worry this is normal.
  • Don’t shake bottle during brining process.
  • Use glass container for the brine. Salt water could be corrosive to metal container result eggs turn black or even smell. Therefore don’t use metal.
  • The brining process depends on room temperature and the proportion of salt and water. Summer may only takes 15 ~ 20 days. Autumn around 30 days. Winter would takes around 30 ~ 40 days.
  • The brine can be recycled 2 ~ 3 times , bring it to boil and cool down before the next use.
  • If you love spicy, you can add diced chilli or chilli sauce, and substitute 1/10 water with rice wine.  The brining process will take longer time depends on seasons.
  • Salted eggs have high cholesterol may places at risk of cardiovascular and disease.  Salted egg is not fit for Liver and kidney disease, hypertension , diabetes , obesity and pregnant women.

72 thoughts on “How to make Spicy Salted Duck Egg

  1. 肥丁老師你好,請問咸蛋醃了一個月後,是否逐隻蛋拿起,用廚房紙抹乾放在蛋盒內,便放到冰箱(結冰那一格)可保存最多1-2個月呢?然後每次使用前,拿出來室溫解凍半小時嗎?謝謝^^

  2. 肥丁老師你好,請問落粗鹽同海鹽既分別大嗎?請問醃時應該放在陰涼地方嗎?放窗台曬可以加速過程嗎?因為聽今天浸下月中秋用,有點怕來不及。

  3. 愛吃辣,可加入切粒的辣椒或辣椒醬,將十分一的清水改為白酒,以同樣的方法醃 30 ~ 40 天 ( 視乎季節調整 ),醃出來的鹹蛋黃酒香四溢,鹹中帶辛

    想問下個10分一既酒係同鹽水一齊煮,定煮滾鹽水再落?

  4. 我在今天早上〈第15天〉先撈起2個用電鍋蒸看看,蛋白太鹹了,蛋黃也夠鹹〈浮在上面的蛋黃較鹹,反而沉在下面的那顆蛋黃鹹度剛好〉,所以趕緊將全部的蛋撈起,可能下次需縮短2、3天吧!我是照著您教的比例調配鹽水的,大概是我用的岩塩較鹹。非常謝謝您無私地傳授!〈我醃漬50個鴨蛋,加入的是八角減半、甘草、肉桂片、2片當歸,58度高粱,味道香得不得了,真沒想到這樣的醃漬,連蛋黃都有酒香味呢!〉

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